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CS chocolate cake with potato chip frosting

Amos_Schorr_168815

I have yet to apply my cookie dough buttercream, which is why I'm not posting any pictures yet. BUT I made the cake and this frosting, and I just can't stop myself from scarfing down cake scraps that I trimmed from the top with this frosting. It's a marvelous combination.

Basically, I turned regular ol' Lays potato chips into a coarse powder, and soaked it in heavy cream (no measurements, unfortunately). I waited a few hours, then added a couple splashes of buttermilk and whole milk, as the chips had absorbed quite a bit of liquid. I sweetened it with salted caramel powder, and whipped it up into a frosting. And oh. my. god. This is a must try.

POTATO CHIP FROSTING IS THE FUTURE!

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Ellen_212162

Whoa. The people demand pictures!

coryhansen78

That sounds kinda awesome. I assume no blending or straining or anything pre-whipping?

Amos_Schorr_168815

This is a picture of the completed cake. I'll post again when I cut into it later tonight. I'm very poor at the decorative stuff, but I did an okay job. It's the CS chocolate cake recipe with an extra egg, potato chip frosting in the middle, cookie dough frosting (with pasteurized eggs) complete with that slight raw flour flavor, chocolate chips, and it's dusted with salted caramel powder. When I serve it, I'll sprinkle some crushed potato chips on top so they'll still be crunchy.

@Todd_Shewman_38102 I know how you love some powders!

Amos_Schorr_168815

Your assumption is correct! I let it soak up a lot of liquid and then I kind of mashed it a bit, but I just did that because I'm an idiot as the mashing didn't really do anything that my electric mixer didn't do.

fisher23

How did the cookie dough frosting taste, texture? Looks great. Did you end up using your siphon for the egg?

tshewman

A "chip" off the CS block. :-). That sounds (and looks) sinfully delicious! I'll pour a glass of wine in honor of that!

Amos_Schorr_168815

No siphon. I don't think it's necessary, but I want to try it next time if only to see the difference it makes. The frosting itself was almost exactly what I was hoping for, and the reason it's not exactly what I was hoping for is because I accidentally bought 2% instead of whole milk. I started by making a roux (in hindsight, I wish I made a dark roux instead of a blond roux), and then I added some milk, sugar, vanilla, salt. Made it super duper thick and let it cool. Pasteurized the eggs and beat them in. I added some more flour to give it that raw flour taste so it would actually be like cookie dough, and then I beat in some butter, but not really all that much. Probably about half a stick all told. It's like a lighter version of buttercream, and it tastes EXACTLY like cookie dough. I decided against using powdered sugar because cornstarch would change the texture too much.

fisher23

Milk milk for me, with the cake of course 🍰